Blue Stilton and Pumpkin Tart

About this recipe

The traditional Pumpkin Pie is given a boost of flavour with the addition of Blue Stilton, with this Blue Stilton and Pumpkin Tart. The crumbly pastry contrasts well with the soft, creamy Blue Stilton and Pumpkin filling. Serve immediately with steamed vegetables, perfect for dinner in the colder seasons. Or alternatively serve cold with a side salad for a picnic in summer.

Ingredients

Pastry

170g plain flour (and extra for dusting)

1 tsp salt

120g cold unsalted butter, diced

1 egg yolk

3-4 tbsp cold water

Filling

300ml double cream

6 egg yolks

2 tbsp picked fesh thyme leaves

150g Long Clawson Dairy Blue Stilton

400g Pumpkin, peeled, diced and roasted with rosemary and a drizzle of olive oil

Equipment

25cm loose-bottomed tart tin

Method

To make the pastry place the flour, salt and butter into the bowl of a food processor. Pulse briefly until the mixture resembles fine breadcrumbs. Or if you want to do it by hand, using you finger tips rub the butter into the flour until it forms fine breadcrumbs.

Add the egg yolk and briefly blend again (or mix in thoroughly with a spoon). Add a little bit of the cold water at a time mixing well until a soft smooth dough forms (you may not require all of the water).

Remove from the mixer. Wrap in cling film and place in the fridge for at least an hour.

Preheat the oven to 170°C

Once the pastry has chilled, remove from the fridge and roll out on a lightly floured surface so it is thin, only a few millimetres thick and large enough to cover the tin.

Line the tin with the pastry, pressing it against the edges gently, allowing the excess to fall over the side. Line the pastry with baking parchment and fill with ceramic baking beans or uncooked rice to fill the base.

Place the tin on a baking sheet and bake for around 15-20 minutes.

Remove from the oven, and remove the parchment and beans. Return to the oven for a further 10-15 minutes, until the pastry case is golden brown, and crisp.

Remove from the oven and allow to cool. Using a small serrated knife gently cut away the excess pastry.

To make the filling, whisk together the double cream, egg yolks, thyme leaves and a pinch of salt and pepper in a large bowl. Stir in the blue cheese and roasted pumpkin.

Pour the mixture into the cooked tart case, still on the baking sheet. Turn the oven down to 120°C and put the tart straight in to bake for 35-45 minutes, until the filling has set and the tart is light golden brown.

Remove from the oven and allow it to cool for 10 minutes in the tin. Carefully remove the tart from the tin and cut into 8 equal wedges. Serve immediately on its own, with a side salad or steamed vegetables.